Gelling properties of acid-modified starches

Karin Autio, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review


The gelling mechanism of most biopolymers, including starches, is not completely understood. A wide spectrum of starches with different gelling properties can be prepared by varying the starch source, type and degree of modification. Acid modification is widely used to produce thin-boiling starches for food industry.

This report describes the effect of mild acid modification on the viscoelastic and viscous properties and microstructune of maize and barley starch dispersions at different temperatures. The gel-formation of amylose weakened with the increasing degree of hydrolysis if heating was to 90°C, but not if heating was to 98°C. Amylose gel formation in native maize starch was hindered by addition of a small amount of hydrolyzed waxy maize starch.

Microstructural studies suggested that soluble amylopectin interfered with the formation of amylose gel.

When the degree of acid modification was low, the starch pastes assumed a phase- separated structure at both heating temperatures. The most hydrolyzed barley starch dispersions formed an elastic network structure with good mechanical properties if preheating was to 98 instead of 90°C.
Original languageEnglish
Title of host publicationFood hydrocolloids
Subtitle of host publicationStructures, properties, and functions
EditorsKatsuyoshi Nishinari, Etsushiro Doi
Place of PublicationNew York
ISBN (Electronic)978-1-4615-2486-1
ISBN (Print)978-0-306-44594-1
Publication statusPublished - 1993
MoE publication typeA4 Article in a conference publication
EventFood Hydrocolloids '92: International Conference and Industrial Exhibition on Food Hydrocolloids - Tsukuba, Japan
Duration: 16 Nov 199220 Nov 1992


ConferenceFood Hydrocolloids '92

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